T
Entertaining
There is still time to enjoy and share your backyard garden with a late summer dinner. The temperatures are still warm so a Curried Chicken Salad with fruit and crusty bread is a perfect selection. This is an extremely versatile recipe. It can be served as a wonderful lunch or dinner. You can omit the chicken and use as a colorful side. The salad can be served warm, room temperature, or cold. I typically serve it over bib lettuce with a side of fruit, crusty bread and a crisp glass of white wine. It is best made a day ahead.
Curried Chicken and Rice Salad Serves 6
1 box Rice-a-Roni, chicken vermicelli, cooked with 2 cups water 3 cooked chicken breasts, diced 1 can sliced water chestnuts, drained 1 can chopped diced black olives, drained 2 jars marinated artichokes, drained, reserve marinade 1 four ounce jar pimentos, drained (optional) Dressing:
1
?4 cup light mayonnaise
1 teaspoon curry powder Reserved marinade (approximately 1?2 to 3?4 cup) Mix first six ingredients well. Mix dressing ingredients separately and add to rice mixture while still warm.
September 2013
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